Eric Pallant’s resume is full of degrees in environmental sciences, published academic works and teaching credentials from California to Israel and back to Pennsylvania, where he now lives and teaches at Allegheny College. So why did we want to talk to him? Because he wrote an excellent book called Sourdough Culture: A History of Bread Making from Ancient to Modern Bakers. He uses his interest in the history of his own starter to trace breadmaking and sourdough cultures throughout time and space in a very readable narrative on a very academic topic. After reading the book, we wanted to talk with Eric about how his professional work and academic studies intersect with his love of sourdough, his favorite bread baking resources and what comes next in his writing about bread.
